A 3-tier wedding cake that we delivered to Drift Cafe in Milton (that view of the river forms the whole back wall of the room) last weekend.

This cake was based on an AbFab Cake design. The original cake had a lot more roses on the top and cascading down the right side of the cake but I was asked to make it a bit simpler and to add lilies.

The bottom tier was a wonderfully fragrant fruit cake made by Julie, a good friend of the bride's mum and one of the nicest people I know. This is the third time I have collaborated with Julie and every time I removed the baking paper wrapped around one of Julie's fruit cakes, I would hope that there will be some crumbs stuck to the paper. So far, no such luck. Maybe next time...

Tuesday, October 5, 2010

"The christening was wonderful, exhausting but wonderful. Everyone commented on how beautiful the cake looked and tasted. I think people are used to beautiful cakes not always tasting that great and so I got lots of compliments about how yummy the cake was. Thanks very much for producing something so lovely (and sending me a photo of it)."

I made this double tier cake at a Jackie Thompson class. I cannot think of a better person or set-up to learn how to cover a cake this high. There were only two of us in the class so (at the risk of sounding really cheeky) we had Jackie at our beck and call particularly during the trickiest bit: unrolling an enormous piece of sugarpaste around and over the cake.

This would be the cake I'd love to have if my husband and I were to get married all over again. It is simple but the lace panels add a hint of elegance, and the peonies, a promise of romance.